Colombia Narino La Minita Reserva del Patron Washed
Coffee Flavor
The flavors of coffee are derived from the breakdown of various nutrients in the green coffee beans during roasting. Heat causes these compounds to degrade into a variety of aromatic molecular structures, resulting in a wide spectrum of flavors. High-quality coffee beans naturally possess a rich aroma that evolves at different temperatures—high, medium, and low—offering a delightful and nuanced experience worth savoring.
Colombia Narino La Minita Reserva del Patron Washed
Cocoa, Brown Sugar, Creamy, Citrus, Rich and Full-Bodied with a Velvety Mouthfeel Smooth and Aromatic Finish
La Minita is an international coffee exporting company, named after its flagship estate, Hacienda La Minita, in Tarrazu, Costa Rica. In addition to its flagship estate in Costa Rica, La Minita also offers green coffee beans from various coffee-producing regions around the world. La Minita vertically integrates its farms and processing plants in different locations, ensuring consistent and stable quality and flavor. They focus on top coffee-producing regions and local staff to ensure that the coffee meets La Minita's high export quality standards.
At La Minita Estate, no pesticides are used. Fortunately, the estate's geographical location provides climatic and altitudinal advantages that greatly limit the number of pests. Most importantly, through careful cultivation and weeding techniques, La Minita grows strong and healthy coffee trees.
The Model Student comes from Narino, the southernmost province of Colombia. It meticulously selects specific small estates or farms in the Narino region, manually selecting the best quality Supremo grade green coffee beans. Due to these strict selection mechanisms, the annual production of Model Student coffee is only about 6,000 bags, accounting for only about 4% of the Narino region's total production (about 150,000 bags annually in the entire Nanino province). These coffee beans are the essence of the Narino region, and the entire processing is strictly supervised by La Minita's "Costa Rican Europrep standards," ensuring excellent quality and stability.
The coffee tree, botanically classified under the Rubiaceae family and the Coffea subgenus, is an evergreen tree. Coffee beans are the seeds of the coffee fruit. There are three main varieties: Arabica, Robusta, and Liberica. These three varieties cannot crossbreed to produce different subspecies. The world’s specialty coffee comes from the Arabica variety, and within Arabica, there are various subspecies resulting from evolution, hybridization, and mutation. The world's specialty coffees are derived from Arabica, which itself has various subspecies and hybrids resulting from evolution, crossbreeding, and mutations.
Caturra
Caturra, the Arabica coffee variety, is a mutant of Bourbon and was first discovered in Brazil. The taste has a sour taste of lemon or citrus, and it has a fruity taste in terms of sweetness. Although the sweetness is not as good as Typica and Bourbon, the sweetness can be very good when properly roasted. The sweetness of Caturra is determined by the number and dosage of fertilizers applied by the grower, and the harvest period takes 2 years, and the cost of care is high, so the yield is still limited.
Typica
Typica, the Arabica coffee variety, is one of the closest to the native species. It has a slightly longer bean shape, a clean citric acid flavor, a sweet aftertaste, and an elegant flavor, but its constitution is weak and its resistance to leaf rust is low. It makes the growth and planting conditions difficult, and the tree seedlings are low in yield. Excellent estate beans such as Jamaica Blue Mountains, Sumatra Mandheling, Hawaiian Kona and so on belong to Tepica.
Bourbon
The Arabica coffee variety Bourbon is currently one of the closest to the native species and is found in Reunion (originally named Bourbon) off the island of Madagascar. Bourbon has its own characteristics and has the same high-quality taste as Typica, with a sour taste like red wine and a sweet aftertaste. Tiberica and Bourbon can be distinguished from the leaves and bean appearance of the coffee tree. The leaves of Bourbon are wider, and the coffee cherries are smaller and denser, so the appearance of the beans is smaller and rounder than Tiberica. In Kenya and Tanzania, Bourbon progeny was used to artificially mix, and "SL28" and "SL34" artificial new varieties appeared, which are famous for their good flavor performance. Although the yield of bourbon is higher than Typica, the harvest period is also 2 years, and it can be regarded as a variety with less output.
(Coffee Processes)
The term "processing methods" refers to the process of transforming ripe red coffee cherries into dried green beans. Each method has its advantages and disadvantages, influenced by the natural environment and the specific needs of the coffee-producing region. As a result, different regions adopt the processing method most suited to their conditions. This batch uses washed / wet processed processing methods, described below:
【Washed / Wet Processed】
Also known as the wet process, this method involves removing the skin and pulp of the coffee cherries before drying. The seeds are then fermented in water tanks to eliminate the remaining mucilage on their surface, followed by thorough washing and drying under sunlight or with mechanical dryers.
JUSTIN INTERNATIONAL FOOD ENTERPRISE CO., LTD.
Tel: +886-3-358-6611
1st Floor, No. 30, Lane 120, Daxing Road, Taoyuan District, Taoyuan City
▶This product is covered by a NT$10 million product liability insurance.
▶Food Industry Registration Number: F-165601955-00000-0
▶ Our company’s cupper is certified as a CQI International Coffee Quality Appraiser.
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